Ron R

9.3

Lovely gift from our besty. @Mike R - thank you so much!
We love Dana, so tasting this was a treat with our sushi. It has lots of texture, with slight underripe tannins. Campfire notes on the nose and palate, give way to ripe plums, hints of charcoal and cedar. More cellaring will do this no harm. Finishes with moderate sweetness. Very enjoyable. — 5 years ago

with Anne-marie

Charlie Elliott

8.9

No harm in that — 6 years ago

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.2

Still could use a couple more years in the bottle, but no harm in drinking it now. — 7 years ago

Rob Brobst III

9.3

Letting your Sauvignon Blanc sit for a few years doesn't harm it after all! — 8 years ago

Scott Taddeo

9.2

loved this wine from the get go with its notes of wild raspberries, blackcurrant, plum, dried tobacco, mint and touches of smoke and leafiness. Medium to full bodied in palate, acid there but keeps things fresh and tannin by no means resolute. Drinks well now, but no harm in holding on for a few more winters. Super solid offering and great value for the bucks 👏🏼 — 9 years ago

Johnno Harris

9.2

Time in bottle has done this no harm. I like the extra dimensions and complexity that time brings. — 10 years ago

Knightsbridge Wine Shoppe

9.0

Ideally could use time in the cellar, but no harm trying now. Red fruit, a bit of wood and a pretty firm mineral core. Decant! — 11 years ago

Severn Goodwin

9.4

Left Bank Bordeaux, likely blinded this is what is I'd tell you, yet a stunning bottle of beautifully aged WA Cabernet sits in front of me. We almost opened a Saint-Émilion (Right Bank) tonight, and so glad we opted for this particular bottle.

Nose has very tarry cherry, fresh violets, canned black olive, licorice, pencil lead (light), crushed blackberry and a touch of heat from the alcohol (14.6%).

Palate has ripe black currant, coffee, ripe blackberry, beautiful silky dark chocolate, light cedar box and fully resolved tannins. Drink now (2019) or hold for 2-3 more years.

77% Cabernet Sauvignon, 19% Merlot, 3% Cabernet Franc, 1% Carmenere.

Paired this along side an experimental beef course. Usually with more expensive cuts we go with the tried and true preparation, but tonight we strayed. Grass fed beef ribeyes mostly cooked sous vide, then finished on the grill. We cooked to 125°F in the water bath, then hit the grill at 550°F for about 6-7 minutes. Perfection on the plate, beautifully medium-rare. The only downside is that the grill temps render the fat to moisten the beef, and do add some flavor, which wasn't fully achieved in this process. A little more grill time, next time around, won't do any harm. — 6 years ago

Severn Goodwin

9.0

Nose of cedar, red raspberry, juiced cherry, cranberry and wet leaves.

Palate has rehydrated cranberry, partially dried cherry, raspberry juice, unsweetened cranberry juice, early spring strawberry and light, loamy earth.

Slightly grippy tannins, otherwise a very smooth finish, medium length. Our first go around with this producer. I bought at a local shop tasting event, decanting this was the way to go. The fruit was solid when I first tasted, but the tannins seemed to get in the way. You'll (generally) never get to taste a bottle at a walk around that has had the proper air, so you need to go on faith and experience some times. I'm not disappointed with this bottle tonight, decent show. $25

Another 3-5 years of patience will do no harm to this bottle, likely benefit. — 6 years ago

Paul T HB

9.6

Nice one, even straight off the truck didn't seem to harm it.
I like this over the 2010-12 vintages even at this early stage. — 8 years ago

Trevor Maskell

9.5

Jimmy Watson winning beauty here. Adelaide Hills style Syrah. The layers are perfect. Such depth of fruit yet it's not blousy or overdone. Pannell is knocking them dead with every thing he touches. This is bordering on perfection. So drinkable but years in the dungeon will do it no harm at all. — 9 years ago

Johnno Harris

9.0

Straddles the old school vs cool kids modern Chardonnay style. Plenty of richness and ripe stone fruit with tight acid line. A few years in bottle has done it no harm. Great w chicken risotto. — 10 years ago

Bill Stapleton

9.2

Full fruit, zesty and quite good. Decanted a couple of hours without harm. — 11 years ago

Stefan Dolhain

9.0

2010 vintage. Very lean style (that is becoming fashionable), and while it is certainly a very good wine, I feel a bit more opulence wouldn't harm here. — 6 years ago

Shay A

9.4

Heintz fruit is some of my favorite and for some reason, it’s normally easy for me to identify, this being no different. I always get an overload of guava with Heintz Chardonnays, like this one, on the nose. Big aromatics of roasted Meyer lemon and ripe tropical fruits. Oak isn’t a star here, as the acidity takes center stage. Sharp and focused down the middle. Apricot, underripe pineapple and lemon oil on the palate. 13.2 ABV. I know Littorai picks super early, so it’s impressive that they are able to get this beautiful amount of pure fruit.

I followed this over 2 days and day 1 was sharp acidity and led me to believe this needs another few years to integrate. Day 2, the acidity mellowed and the fruit really warmed and became very perfumed. I’d probably hold, but no harm in opening now if you have time to follow/enjoy it. — 6 years ago

Richard Rosensweig

9.1

Taking a stroll through the Napa industrial wine complex will do you no harm if you stick with Dry Creek. Known for their aggressive maceration and malolactic fermentation. Dry Creek could suck deep fruit out of a cherry pit. But that’s fine. Rich cassis with an almost caramel richness and a heady mint and ox blood nose. Excellent value. — 7 years ago

Pooneet K

9.0

Very nice Gruner. — 8 years ago

Andrew S

9.1

On the nose it's salt, parsley, flowers, chalk. Bright gooseberries and underripe peaches. Toe-curling acidity that could harm mere mortals. Lasts for a minute. Fun and tense. I'll wait a while for the next one! — 9 years ago

Knightsbridge Wine Shoppe

9.5

Still has a long way to go, but harm in checking in now with some decanting. Dense dark berry and black cherry, firm earth, bit of vanilla. Look forward to trying again in 10+ years. — 10 years ago

Brian Monks

9.7

Laying in the Portuguese sun for 20 years didn't do it any harm 😉 — 10 years ago